Gluten-free cookies can have strange flavors and a texture that never seems quite right, but these chocolate chip cookies pass with flying colors. The recipe uses a mix of milk and semisweet chocolate chips, but if you love dark chocolate feel free to use bittersweet chips. (If you prefer a chewier texture, see our tips for chewy chocolate chip cookies, which include gluten-free and vegan options too.)
What to buy: Sweet rice flour, also known as glutinous rice flour or mochiko, is produced from sticky rice grains and is gluten-free. It’s available at Asian markets in the starch section. Regular rice flour, which is produced from long-grain rice, will not yield the same results.
Sorghum flour is made from the sorghum grain and has a texture similar to whole-wheat pastry flour.
Guar gum is made from the seeds of the guar plant and is used in small amounts as a thickener and stabilizer.
This recipe was featured as part of our gluten-free photo gallery.
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...